Another day, another experiment with pizza-style onion bread.

500gr strong bread flour
20gr semolina flour
320gr water
50gr olive oil
10gr salt
10gr fresh yeast
420gr sautéd onions

Pic 1: after proofing, before baking
Pic 2: after baking
Pic 3: all baked out
Pic 4: still life with picked wildflowers* & baked goods.

*Yes, Renata is here again.

#OnionBread
#PizzaBread
#Onion
#Pizza
#HouseGuest

Today's main meal: another pizza bread. The dough:
250gr 00 flour
160gr water
5gr fresh yeast
5gr salt

I made a tomato sauce with tinned tomatoes, olive oil and dried oregano. To that I added a tin of chickpeas and a big parboiled sweet potato. I roughly blitzed it, making sure there were enough whole chickpeas and pieces of potato left and topped the pizza bread dough with it. I also added some grated cheese

I baked it at 250°C/482°F, for 15 minutes.

#Pizza
#Bread
#PizzaBread
#00Flour

Yesterday, I made pizza dough for three pizzas. Today I decided to halve the dough and make one fat bready pizza instead (with a topping made from leftovers.) The other half of the dough I flattened and put in the freezer.

Yesterday evening, I also fed my sourdough starter, so today I started to build the dough. The pic was taken after 30 + 120 minutes of rest. I also mixed dried rose leaves into the dough, right at the start.
#Pizza
#Sourdough
#PizzaBread
#RoseLeaves